『By Reservation Only with Hannah Kim』のカバーアート

By Reservation Only with Hannah Kim

By Reservation Only with Hannah Kim

著者： GLORY Media
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Our taste tells a story.

What we order, the ingredients we covet, the restaurants we go back to, and the meals we never forget often reveal something deeper about our values and sense of self.

By Reservation Only (presented by KIBO) uses food as the starting point for conversations that move beyond the plate into creativity, ambition, heritage, relationships, and belonging.

Through intimate conversations with leading voices across hospitality, media, lifestyle, and beyond, host Hannah Kim explores the influences that shape a person’s point of view and identity in each episode.

GLORY Media 2026 アート クッキング 旅行記・解説 社会科学 食品・ワイン
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  • Alvin Leung: Why Passion Isn't Enough to Build a Successful Restaurant

    Alvin Leung: Why Passion Isn't Enough to Build a Successful Restaurant
    2026/10/25

    On the debut episode of By Reservation Only, Hannah sits down with acclaimed chef and restaurateur Alvin Leung, the Demon Chef behind Hong Kong’s two-Michelin-starred Bo Innovation and the philosophy of Extreme Chinese Cuisine. From his unconventional journey from engineer to culinary innovator to his latest venture, The Leo, Leung shares his approach to pushing culinary boundaries, building a restaurant business, and redefining success. He reflects on why passion alone isn’t enough, the importance of mentorship, Toronto’s multicultural food scene, and the personal experiences that have shaped his life and legacy.

    Presented by KIBO, By Reservation Only explores the people, places and ideas shaping Canada’s culinary landscape.

    Key Moments:

    10:30 - Why passion isn’t enough to build a business

    16:40 - The story behind the Demon Chef

    23:00 - Michelin stars, mentorship and personal legacy

    36:30 - The beauty of Hong Kong cuisine

    About the guest:

    Alvin Leung is an internationally acclaimed chef and restaurateur known as the Demon Chef and for pioneering Extreme Chinese Cuisine at Bo Innovation in Hong Kong, which earned two Michelin stars. Originally trained as an engineer, he is celebrated for his experimental approach to Chinese cuisine and is also behind The Leo, a chophouse in Markham, Ontario.
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